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FareShare Gazette Recipes -- August 2008 - C's
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* Exported from MasterCook * Chick Pea Curry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons oil 2 cloves 3 green cardamom seeds 2 pieces cinnamon 1 medium onion -- finely chopped 1 piece ginger -- (1 inch) peeled and finely chopped 4 garlic cloves -- finely chopped 1/2 teaspoon turmeric 1 teaspoon ground coriander 1/4 teaspoon ground cumin 1/2 teaspoon Garam Masala 1 teaspoon cayenne 15 ounces chopped tomatoes 28 ounces chick peas -- drained 1 tablespoon chopped fresh cilantro Notes. Feeds 4. As with most curries, this one tastes a lot better re-heated the following day. Heat oil in pan, adding cloves, cardamom and cinnamon. Wait until they start to make a popping noise. Add onion, ginger and garlic; fry them until they turn brown. (It is important you wait until they are brown - it makes a huge difference to the taste of the curry.) Add turmeric, coriander powder, cumin, Garam Masala and cayenne; cook for a couple of minutes, stirring to avoid sticking. (You can add a bit more oil if it starts to stick.) Add tomatoes and cook until they reduce. Add chick peas and cook for about 10 minutes until the oil separates out a bit. Add chopped coriander. Serve with rice. Contributed to the FareShare Gazette by Jennie; 25 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 12g Fat (61.8% calories from fat); 2g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Chilled Spinach-and-Cucumber Soup Recipe By : Serving Size : 4 Preparation Time :0:05 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons margarine 2 cups peeled, seeded and cubed cucumber 2 cups low-sodium chicken broth 2 cups tightly packed torn fresh spinach 1 teaspoon chopped fresh dillweed 1/8 teaspoon salt 1/8 teaspoon coarsely ground pepper 1 dash ground nutmeg 3/4 cup nonfat sour cream alternative -- divided 1/2 cup plain nonfat yogurt Thinly sliced unpeeled cucumber -- (optional) Fresh dillweed sprigs -- (optional) Melt margarine in a medium saucepan over medium heat. Add cucumber; sauté 10 minutes or until lightly browned. Add broth; bring to a boil. Cover, reduce heat and simmer 15 minutes. Add spinach and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Place cucumber mixture in container of an electric blender; cover and process until smooth. Pour into a bowl; add 1/2 cup sour cream and yogurt, stirring with a wire whisk. Cover and chill. Yields 4 cups (serving size: 1 cup soup and 1 tablespoon sour cream). Source : "Cooking Light, July/Aug 1993, page 124" Serving Ideas : Garnish with cucumber slices and dillweed, if desired. To serve, ladle into individual bowls; top with remaining sour cream. Contributed to the FareShare Gazette by Bobbie; 31 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 3g Fat (41.1% calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 131mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Cinnamon Rolls (Jennie's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 2 tablespoons dry yeast 2 tablespoons sugar 1 package instant vanilla pudding and pie filling 2 cups milk 1/2 cup canola oil -- melted 2 eggs 1 teaspoon salt 6 cups flour 1 cup butter -- softened 2 cups brown sugar 4 teaspoons cinnamon Frosting 8 ounces cream cheese 1/2 cup butter 1 teaspoon vanilla 3 cups confectioner's sugar 1 tablespoon milk In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add canola oil, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2 inches. Cut with thread or knife. Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350F. 15-20 minutes. Remove when they start to turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting. CREAM CHEESE FROSTING. Combine all ingredients and mix until smooth. Makes about 20 very large rolls. NOTE. I made half of these as directed, the other half I added yellow raisins and pecans to the filling. Contributed to the FareShare Gazette by Jennie; 1 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread - Wheat free Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup sugar -- or Splenda 1 cup fat free yogurt 1/2 cup fat free sour cream 1 tablespoon oil 2 eggs Mix dry ingredients in a medium bowl. Mix liquid ingredients in a small bowl. Gently fold the wet into the dry. Pour into a 9-inch deep-dish pie plate or a 9-inch square pan that has been sprayed with Pam or Pam-sprayed muffin pan. Bake at 375 degrees F. for 25-30 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 8 wedges. NOTE. I used cottage cheese instead of sour cream after first running it through the food processor. Contributed to the FareShare Gazette by Jennie; 14 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 3g Fat (18.9% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 322mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Crab Cake Caper Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise 2 tablespoons extra-virgin olive oil 2 tablespoons pomegranate molasses 1/2 cup mango puree 1/2 cup drained capers -- coarsely chopped 1/2 cup chopped fresh parsley 1/2 cup chopped fresh chives Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.) Contributed to the FareShare Gazette by Jennie; 4 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 458 Calories; 54g Fat (98.6% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 317mg Sodium. Exchanges: 0 Vegetable; 5 1/2 Fat. * Exported from MasterCook * Crab Cakes Recipe By : Cuisine Mar/Apr 1998 Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter -- melt in sauté pan 1/3 cup red pepper -- diced 1/3 cup celery -- diced 1/3 cup yellow onion -- diced 1/2 cup dried bread crumbs 1/4 cup scallions -- minced 1/4 cup mayonnaise 1 egg 2 tablespoons minced parsley 2 teaspoons Worcestershire sauce 2 teaspoons lemon juice 2 teaspoons Old Bay Seafood seasoning 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon Tabasco sauce 1 pound lump crabmeat -- (3 cups) Melt butter in sauté pan. Add the red pepper, onion, celery and sauté 5 minutes or until tender. Cool slightly. Combine this mixture with remaining ingredients, except crab. Gently pick through crabmeat for any pieces of shell. Use your fingers to carefully blend the crab into the seasoned breadcrumb mixture. This preserves the large pieces of crab. Gently pack crab mixture about 1 inch thick into a 2 1/2-inch ring. Don't pack tightly. Chill the refrigerator for at least one hour. Broil the cakes for 3-4 minutes or until browned. Turn them over, gently holding cakes with your fingers so they don't fall apart. Finish broiling the other side for 3-4 minutes. NOTE For my presentation I will be making these in approximately 1 1/2-inch diameter balls, then instead of frying, will be baking them. Contributed to the FareShare Gazette by Jennie; 4 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 15g Fat (65.7% calories from fat); 15g Protein; 3g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 569mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Creamy Ham & Vegetable Stew Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 medium carrots -- cut into 1-inch pieces 1 medium potato -- peeled and chopped 1 medium onion -- cut into chunks 1 cup frozen loose-pack peas 1 cup cooked ham -- cubed 10 3/4 ounces reduced-fat and reduced-sodium cream of celery soup [1 can] 4 ounces process cheese dip -- (1/2 cup) [half of an 8-ounce jar] In a large saucepan combine water, carrots, potato and onion. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in peas and ham. Return to boiling; reduce heat. Cover and cook for 5 minutes more. Whisk in cream of celery soup and cheese dip. Cook and stir until heated through. Makes 4 servings. Source : "Better Homes and Gardens Biggest Book of Easy Canned Soup Recipes, pg 101" S(MasterCook formatting by): "Bobbie" Copyright : "(c) 2004 Meredith Corporation, ISBN: 0-696-22087-3" NOTES : Just whisk in cheese dip toward the end of cooking time to make this stew extra easy, extra cheesy - and extra delicious. Bobbie's Note: This is a very yummy stew. Just cheesy enough without overwhelming the other ingredients. Contributed to the FareShare Gazette by Bobbie; 3 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 4g Fat (29.6% calories from fat); 7g Protein; 13g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 462mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat. * Exported from MasterCook * Crispy Spiced Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds white potatoes or red boiling potatoes 3 tablespoons vegetable oil or extra-virgin olive oil 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1 pinch cayenne pepper Nonstick vegetable spray Scrub potatoes; do not peel. Cut each potato in half. Cut each half in half. Cut each quarter in half so you have 8 wedges per potato. Place potato wedges in a pot and cover with water. Cover pot, bring to a boil and cook potatoes for 10 minutes. While potatoes are cooking, combine oil and seasonings in a large bowl. Add drained potatoes to the bowl and mix them well to make sure they are completely coated. Spray a baking sheet with nonstick spray. Arrange potatoes in a single layer and bake at 400 degrees F. for 20 minutes until golden brown. Adapt this recipe to a grill by cooking the potatoes in an aluminum packet or grill basket. Another alternative is to dredge the potatoes in flour after you toss them with the seasoning, then fry them in extra-virgin olive oil. Serves 4 Contributed to the FareShare Gazette by Joan; 3 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 10g Fat (46.7% calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Fat. |
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